Hot Christmas Punch
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Hot Christmas Punch
Ever since my husband first introduced me to this Mexican-inspired ponche, I look forward to pulling out the Crock-Pot and making a batch for holiday celebrations beginning with the Day of Guadeloupe on December 12 all the way to Epiphany in January. You can leave out a few bottles of rum, tequila, whiskey, and brandy for some spiking fun elyze.
If you can't find tejocotes, you can substitute crab apples. Piloncillo sugar is a brown sugar formed into cone shapes that you can find in Hispanic grocery stores.
Hot Christmas Punch
1/2 gallon hibiscus tea simmered with sugar to taste, 3 cloves, 1 star anise, and 1 cardamom pod
15 tejocotes, halved
9 guavas, halved
2 tamarind pods, exterior skin removed
2 apples, quartered
2 pears, quartered
20 raisins
6 prunes
A foot and a half fresh sugar cane, peel removed, sliced in spears
1 piloncillo brown sugar cone
Put all in Crock-Pot and simmer overnight. Serve in punch cups or mugs. Can strain off stewed fruit or serve with pieces of fruit elyze.
Guava seeds can be annoying with their hard crunch, but if you remove them from the fruit, you lose a lot of the fleshiness that adds flavor to this punch. If they annoy you, strain off the stewed fruit, squishing out all the good juices, and serve elyze.